The Alternative Uses of Fish

Due to the increasing world deficit in protein supplies, there is an urgent need to make the best use of every possible protein source. Fish is widely recognized as an excellent source of protein of a very high quality. At present more than one third of the world fish production is converted to fish meal and fed to pigs and poultry. As the total world catch has increased so has the percentage converted to fish meal tended to increase. There are many other ways of utilizing fishery resources directly for human consumption and this paper indicates possible means of achieving this. After considering the supply of fish and its utilization, the chief requirements for the establishment of a fishery are identified. Such factors as the type of raw material available, the structure of the catching industry on one hand, and the system of distribution and sale on the other, the availability of processing equipment and skill, etc., are all considered for various situations.The problem of the acceptability of new fish products in developing areas cannot be overemphasized. Consumer preference studies are required to identify more closely the types of products which are likely to be accepted. The choice of products is reviewed systematically considering traditional methods of processing as well as special methods including certain experimental ones, e.g. irradiation, freeze-drying, and the manufacture of fish protein concentrate.It is concluded that so far as modern products need to be developed, greater success will probably be forthcoming for those based on the traditional methods of preservation used in the area in question. It is felt there is scope for the application of modern food technology in this area.

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Basic principles for assessing the safety of fish products from the ponds exposed to the influence of nuclear fuel cycle enterprises

Medico-Biological and Socio-Psychological Problems of Safety in Emergency Situations ◽

10.25016/2541-7487-2019-0-1-106-114 ◽

2019 ◽

pp. 106-114

Author(s):

A. V. Trapeznikov ◽

V. N. Trapeznikova ◽

A. V. Korzhavin ◽

V. N. Nikolkin ◽

A. P. Plataev

Keyword(s):

Fuel Cycle ◽

Specific Activity ◽

River System ◽

Food Product ◽

Human Consumption ◽

Basic Principles ◽

Fish Products ◽

Permissible Levels ◽

Irtysh River

Relevance. In connection with the development of nuclear energy, many aquatic ecosystems have been exposed to radioactive substances. Fish, as an element of biota, is capable to accumulate radionuclides. However, fish is a traditional food. The control of the technogenic radionuclides accumulation level in the ichthyofauna is an important link in ensuring human security.Intention. To analyze the long-term data on the content of long-lived technogenic radionuclides 90Sr and 137Cs in the ichthyofauna of the Ob-Irtysh river system for the period from 2004 to 2016 and Beloyarsky pond for the period from 1977 to 2018.Methodology. Fish as a food product was assessed according to two criteria: a) permissible levels of specific activity of radionuclides (SanPiN 2.3.2.1078-01); b) using the indicator of conformity B and the uncertainty of its definition В (GOST 32161-2013 and GOST 32163-2013).Results and Discussion. Fish of all species that live in the river Tetcha, is not suitable for food use according to the criteria of SanPiN 2.3.2.1078-01, GOST 32161-2013 and GOST 32163-2013. The fish of the Ob-Irtysh river system, the habitat of which is located outside the Tetcha, meets the requirements for fish products. In the period from 1977 to 1989 in the Beloyarsk pond the accumulations of technogenic radionuclides in fish in quantities exceeding sanitary and hygienic standards were possible. Currently, the fish of the Beloyarsky pond fully complies with the sanitary and hygienic requirements for the radiation factor and is safe for human consumption.Conclusion. In the ponds exposed to the atomic energy enterprises, it is necessary to continuously monitor the content of long-lived technogenic radionuclides in fish and assess their amount in accordance with the requirements of SanPiN 2.3.2.1078-01 and using the conformity indicator В and the uncertainty of its determination В.

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ANALYSIS FOR POTENCY AND PRODUCTION OF GRANULE ORGANIC FERTILIZER BASED ON MANURE

Jurnal Rekayasa Lingkungan ◽

10.29122/jrl.v7i2.1951 ◽

2018 ◽

Vol 7 (2) ◽

Author(s):

Firman L. Sahwan

Keyword(s):

Organic Material ◽

Organic Materials ◽

Raw Materials ◽

Organic Fertilizer ◽

Raw Material ◽

Cow Manure ◽

Production Potential ◽

Natural Organic Material ◽

Very High

Organic materials that are generally used as raw material for organic fertilizer granules (POG) is a natural organic material that has been degrade, smooth and dry. One of the main raw materials are always used with a very high percentage of usage, is manure. Manure potential in Indonesia is very high, amounting to 113.6 million tons per year, or 64.7 million tons per year to the island of Java. From this amount, it will be generated numbers POG production potential of 17.5 million tons per year (total Indonesia) or 9.9 million tons per year for the island of Java. While the realistic POG production predictions figures made from raw manure is 2.5 million tons annually, a figure that has been unable to meet the number requirement of POG greater than 4 million tons per year. Therefore, in producing POG, it should be to maximize the using of the potential of other organic materials so that the use of manure can be saved. With the use of a small amount of manure (maximum 30% for cow manure), it would be useful also to avoid the production of POG with high Fe content.keywods: organic material, manure, granule organic fertilizer

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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽

10.3390/foods10040792 ◽

2021 ◽

Vol 10 (4) ◽

pp. 792

Author(s):

Kati Väkeväinen ◽

Noora Rinkinen ◽

Roosa-Maria Willman ◽

Jenni Lappi ◽

Kaisa Raninen ◽

...

Keyword(s):

Storage Time ◽

Physicochemical Characterization ◽

Consumer Preference ◽

Nutritional Composition ◽

Point Of View ◽

Raw Material ◽

Frozen Food ◽

High Viability ◽

Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

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Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽

10.3390/molecules26092644 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2644

Author(s):

Jan Oszmiański ◽

Sabina Lachowicz ◽

Paulina Nowicka ◽

Paweł Rubiński ◽

Tomasz Cebulak

Keyword(s):

Freeze Drying ◽

Jerusalem Artichoke ◽

Polyphenolic Compounds ◽

Raw Material ◽

Vacuum Drying ◽

Drying Methods ◽

Drying Method ◽

Activity Inhibition ◽

Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

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Effects of supplementation with fish meal or fish protein hydrolysate on growth, nutrient digestibility and rumen fermentation of growing cattle fed grass silage

Animal Feed Science and Technology ◽

10.1016/s0377-8401(97)00035-7 ◽

1997 ◽

Vol 68 (3-4) ◽

pp. 307-326 ◽

Cited By ~ 10

Author(s):

D.R. Ouellet ◽

J.R. Seoane ◽

D.M. Veira ◽

J.G. Proulx

Keyword(s):

Fish Meal ◽

Protein Hydrolysate ◽

Rumen Fermentation ◽

Nutrient Digestibility ◽

Fish Protein ◽

Grass Silage ◽

Growing Cattle ◽

Fish Protein Hydrolysate

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Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption

Italian Journal of Food Safety ◽

10.4081/ijfs.2018.6997 ◽

2018 ◽

Vol 7 (1) ◽

Cited By ~ 1

Author(s):

Filippo Giarratana ◽

Graziella Ziino ◽

Valerio D'Andrea ◽

Antonio Panebianco ◽

Alessandro Giuffrida

Keyword(s):

Quality Assessment ◽

Mean Value ◽

Raw Material ◽

Human Consumption ◽

Salmonella Spp ◽

The Mean ◽

Fresh Products ◽

Vibrio Spp ◽

Zeus Faber

n the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations. Fresh and frozen samples have significant (P<0.01) differences in total bacterial charge, with values of 4.75±0.5 Log CFU/g and 3.65±0.7 Log CFU/g respectively. The mean value of Enterobacteriaceae was 2.58±0.7 Log CFU/g in fresh products, while 52.17% (12) of frozen samples reported loads of <1 Log CFU/g. No Salmonella spp. and Listeria monocytogenes were found. Aeromonas spp. was detected in two frozen sample (with loads of 2.2 and <1 Log CFU/g) and in 5 fresh ovaries with value ranged from 1.70 to 3.48 Log CFU/g. Vibrio spp. was found in 4 (36.36%) and 3 (13.04%) of fresh and frozen samples respectively, with loads always <1 Log CFU/g. All 31 Vibrio strains isolated, were identified as Vibrio alginolyticus, and 61.29% (19) of them was positive for the ToxRS factor and 6.45% (2) for ToxR. The 47.06% (16) of total samples showed infestations by larvae of Anisakis Type 1 in the serous and inside the ovary. In this last case, histologically it was found to be free larvae. This study attested satisfactory hygiene conditions for Zeus faber ovaries currently marked for human consumption. The presence of potentially pathogenic strains of V. alginolyticus and Aeromonas spp., but above all the frequent infestation by Anisakis larvae, represent a potentially hazard for the consumer.

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Analysis of Drying of Brewers’ Spent Grain

Proceedings ◽

10.3390/proceedings2231467 ◽

2018 ◽

Vol 2 (23) ◽

pp. 1467 ◽

Cited By ~ 2

Author(s):

José Ignacio Arranz ◽

María Teresa Miranda ◽

Francisco José Sepúlveda ◽

Irene Montero ◽

Carmen Victoria Rojas

Keyword(s):

Energy Use ◽

Low Cost ◽

Matter Content ◽

Raw Material ◽

Dry Matter Content ◽

Brewing Industry ◽

Livestock Feed ◽

Spent Grain ◽

Very High ◽

Animal Consumption

Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw material of interest for application in different areas due to its low price, availability throughout the year and a valuable chemical composition, so it seems necessary to look for an alternative use to give value to these characteristics. In this paper a drying study is carried out in order to establish the foundations for its energy use by thermal of BSG. BSG has been used from a craft brewery located at Badajoz, Spain. Drying analysis was carried out for various temperatures and inlet air flow by means a convective dryer. The properties studied show that BSG can be used for thermal utilization in large installations, being necessary heat drying processes as a pretreatment in order to obtain a biofuel with acceptable efficiency.

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Content of heavy metals in Gentiana lutea L. roots and galenic forms

Journal of the Serbian Chemical Society ◽

10.2298/jsc0702133r ◽

2007 ◽

Vol 72 (2) ◽

pp. 133-138 ◽

Cited By ~ 4

Author(s):

Dragoja Radanovic ◽

Svetlana Antic-Mladenovic ◽

Miodrag Jakovljevic ◽

Mirjana Kresovic

Keyword(s):

Heavy Metals ◽

Quality Control ◽

Soil Analysis ◽

Root Tissue ◽

Raw Material ◽

Potential Hazard ◽

Gentiana Lutea ◽

Liquid Extract ◽

Very High

An experimental field for the cultivated production of Gentiana lutea L. was established five years ago at the Suvobor Mountain, Serbia. Soil analysis of this area revealed the occurrence of high pseudo-total (Ni - 1270 mg/kg, Cr - 423 mg/kg, Co - 385 mg/kg) and available (especially Ni - 133 mg/kg) heavy metals contents in the soil. Hence, the aim of this research was to evaluate the quality of Gentiana lutea L. - roots and galenic forms (liquid extract in 70 % ethanol, spissum and siccum) produced from the roots, because, for most plants, heavy metals accumulate in the root tissue. The amounts of Ni and Cr found in the analyzed roots were very high (54 mg/kg and 14 mg/kg, respectively). The efficiency of ethanol in extracting heavy metals from the roots varied depending on the particular element. The highest efficiency was obtained for Ni (41.3 %), then for Cd (39.5 %), Pb (37.0%) and Co (30.4 %). According to this, a potential hazard exists for humans, if gentian's galenic forms are produced from the raw material with high heavy metals contents. It is concluded that quality control of the raw material must be carried out before further utilization of gentian. .

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PREFERENSI KONSUMEN SAGU DI KOTA KENDARI

Jurnal Sosio Agribisnis ◽

10.33772/jsa.v3i1.7397 ◽

2018 ◽

Vol 3 (1) ◽

Author(s):

Helviani Helviani ◽

Sitti Aida Adha Taridala ◽

Azhar Bafadal ◽

Budiyanto Budiyanto

Keyword(s):

Consumer Behavior ◽

Customer Satisfaction ◽

Conjoint Analysis ◽

Consumer Satisfaction ◽

Consumer Preferences ◽

Consumer Preference ◽

Raw Material ◽

Market Demand ◽

Satisfaction Index ◽

Main Thing

Sago is a potential source of food with high calories and carbohydrates (rice equivalent). Sago consumer preferences can provide important information in making marketing strategy sago, and also is one of the indicators of market demand for the products of sago. The purpose of this study were to understand the srage of the purchase decision process undertaken by consumers of sago; analyze the level of customer satisfaction with sago attributes associated from sago; and analyze the consumer preference for various atrributes inherent in sago. The study was conducted in Kendari, Southeast Sulawesi Province. Respondents were all members of a population of 21 respondents consisting of 15 restaurant owners who provide meals made from sago and 6 owners agro-industry made from raw sago. The study used Engel Model Analysis, Costumer Satisfaction Index (CSI) Analysis, and Conjoint Analysis. The results of the analysis gives an overview of some consumer behavior based on the decision-making process shows that the benefits sought in the purchase buy sago sago is as a raw material to be processed into a menu of traditional food and traditional cakes Kendari. Color sago is the main thing, which will be seen and considered by consumers to make purchases between and will buy sago in traditional markets as close to the place of business. The level of consumer satisfaction in this study were satisfied with the preference category that consumers like sago with normal color (pure white), normal scent (odorless), low prices and package sizes are 20 kg. The resulting combination of sago four attributes (color, flavor, price and package sizes) is acceptable to describe consumers' desire sago in Kendari. Keywords: consumer behavior; sago; Engel Model; Customer Satisfaction Index (CSI); conjoint analysis

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Spectroscopic fingerprinting techniques for food characterisation

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.285 ◽

2016 ◽

Vol 5 (1) ◽

pp. 32 ◽

Cited By ~ 1

Author(s):

Monica Casale ◽

Lucia Bagnasco ◽

Chiara Casolino ◽

Silvia Lanteri ◽

Riccardo Leardi

Keyword(s):

Food Analysis ◽

Return On Investment ◽

Sample Pretreatment ◽

Raw Material ◽

Geographical Indication ◽

Food Authenticity ◽

Protected Designation Of Origin ◽

Non Destructive ◽

Very High

The analysis of samples by using spectroscopic fingerprinting techniques is more and more common and widespread. Such approaches are very convenient, since they are usually fast, cheap and non-destructive. In many applications no sample pretreatment is required, the acquisition of the spectrum can be performed in about one minute and no solvents are required. As a consequence, the return on investment of the related technology is very high. The "disadvantage" of these techniques is that, being the signal non-selective, simple mathematical approaches (e.g., Lambert-Beer law) cannot be applied. Instead, a multivariate treatment must be performed by using chemometrics tools. In what concerns food analysis, they can be applied in several steps, from the evaluation of the quality and the conformity of raw material to the assessment of the quality of the final product, to the monitoring of the shelf life of the product itself. Another interesting field of application is the verification of food-authenticity claims, this being extremely important in the case of foods labeled as protected designation of origin (PDO), protected geographical indication (PGI) and traditional speciality guaranteed (TSG). In the present paper, it is described how non-selective signals can be used for obtaining useful information about a food.

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